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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 8 |
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My grandmother from Jordan used to fix this dish for us when I was a little girl (she called it Cousa.) My mother learned how to make it and then taught me. It's easy and makes a good use of the many zucchinis and squash that are coming out of the garden this time of year. Ingredients:
12 whole green zucchini (6-8 inches) |
1 lb lean ground beef or 1 lb lean ground lamb |
1 cup white rice |
1 tablespoon water |
1 tablespoon curry powder (to taste) |
1 teaspoon allspice |
1 teaspoon salt |
1/2 teaspoon pepper |
3 (15 ounce) cans tomato sauce |
1 lemon, juice of |
Directions:
1. In a large bowl, add raw meat, water, rice, and add spices. Mix with hands until well blended. Let sit for at least 15 minutes.
2. Cut the top off each zucchini and carefully hollow out each one. Be careful not to break the edges. (I use an apple corer) Keep the end in-tact so that you have a tube.
3. Stuff each zucchini with meat filling, leaving a little room for the rice to expand. (If you over stuff them, they will break when cooking). Layer in a large pot. Pour tomato sauce over the top. Fill can of sauce with water and pour water over the top until the zucchinis are covered. Squeeze lemon juice over the top. Place a plate on top if necessary to keep zucchini covered with liquid. Cover pot and bring to a boil. Immediately turn down the stove and let simmer for 2-4 hours, until zucchini are tender and rice is cooked.
4. Serve with salad or with seasoned rice (pilaf is good).
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